July 26, 2009

Ang Chiew Mee Suah (Red Wine Vermicelli)

I found a bottle of Ang Chiew(Red wine) in one of the kitchen cabinet, Hmmm....from France ?...Chile ?..Australia ?...no label ? Aiyah...must be from my Hock Chiew friend.

The Ang Chiew(Red wine) it's quite foreign to Nyonya cooking actually, the Nyonya normally will cooked Mua Eu Kay(Sesame Oil Chicken) with chinese rice wine,...the Hock Chiew will cooked Ang Chiew Kay or Ang Chiew Mee Suah,...either you want stew or soup.

Both the cooking methods are almost similar, in addition to that, both are good for during the confinement to help get rid of the "wind" in the body system.

So....did anybody just gave birth ?....I don't mind cooking for you coz it's pretty simple

Check out the ingredients and method....

Preparations; Chicken drumstick(Wash & cut to desirable size), Garlic(Sliced), Ginger(chopped into strips), Mee suah(Vermicelli)...blanch with hot water, salt & pepper.

Remember the Ang Chiew(Red wine)

Heat up the pot, add in some oil to saute the ginger and garlic. Cook till fragrant.

In goes the chicken, stir fry for 2-3min, then add in the water and let it boil. Once it's boiling, lower the heat and let it simmer for approximately 30min, or till the chicken is tender.

Add in the Ang Chiew(Red wine) and simmer for another 5min. Season with salt & pepper.

Some of my friends said when they cooked...it taste a bit sour !....they blamed the quality of the Ang Chiew(Red wine)....I don't really know how true is this.

I have tried 4-5 Ang Chiew(Red wine) from different sources, By right,....it should be Sweet ! All you need to do, is to balance the quantity of the....chicken(sweetness), salt(saltiness) & the Ang Chiew(sourness) then it will be the perfect..."yin & yang"

Note: Team bsg, it's about time we reopen the vineyard...

500g Chicken
1/2cup Ang Chiew
100g Vermicelli (blanch with hot water)
30g Ginger (chopped into strips)
10g Garlic (sliced)
1L Water
1tbsp Oil
1/2tsp Salt, to taste
1/2tsp Pepper, to taste

July 25, 2009

Spaghetti with Garlic & Olive Oil (Vegetarian)

One of my favorite simple and healthy food.

I always liked to prepare this,...nice aroma from the olive oil,...the fresh taste from the...garlic and the...fresh basil.

You should try it...

Boil water, add in salt (be generous with the salt). Once the water is boiling,..add in the pasta. Let it boiled for 8-10min. 

While waiting, prepare the rest of the ingredients.... 

Preparation; garlic (sliced), chilli padi (chopped), basil leaves, salt, ground pepper, olive oil.

Heat up the saucepan, add in olive oil, saute the garlic till sightly brown, throw in the chilli padi(depends how hot you want it)

By now, the pasta should be ready....strain, add into the saucepan give it a quick stir and season with sea salt, ground pepper & basil leaves.

Simple and healthy !

300g Spaghetti
30g Garlic, sliced
3 Chilli Padi, chopped
5g Basil Leaves
2tbsp Olive Oil
1/2tsp Sea Salt, to taste
1/2tsp Ground Pepper, to taste

July 22, 2009

Vegetarian Mushroom Soup

Nyonyachef fixed up a simple healthy Vegetarian Mushroom Soup.

My dad is a so called pure vegetarian for the past 18 years, all he eats is the same old things...vegetables, bread, grains, oats.....and some chinese vegetarian dishes. Nothing much to xplore !

So I fixed up a simple, but healthy soup...from what I can find in the kitchen.

Simple ingredients; Mushrooom, Potato, Carrot, Onion, Garlic, Tomato, Coriander Leaves, Mixed Herbs & Clove

Cut all the vegetables into chunks.

Add a few drops of olive oil and saute the garlic, mushroom and the onion till soft.

Add in the rest of the ingredients in the pot, fill up with water just enough to cover all the stuffs in the pot and let it boilLower the heat and let it simmer for 30min. Use a hand held blender and blend it till smooth.

Season with salt and pepper.

Serving for 2 paxs

300g Mushroom
200g Potato
120g Tomato
150g Carrot
50g Onion
20g Garlic
2 Cloves
1 tsp Mixed Herbs
10g Coriander Leaves
1tsp Salt
1/2 tsp Pepper
1L Water

July 20, 2009

Kiam Chai Boey (Stew Salted Vegetables)

This dish is normally prepared during festive season. Mainly...Chinese New Year, or during chinese prayers. In nyonya cooking there's only kiam chai ting or kiam chai ark which is the soup dish,...nothing mentioned on this particular dish, as in...either it's not significant enough to highlight, or it's not delicious enough,...maybe it has no clear identity on it's own.

Anyway I loved this dish and I would like to share with you !

The base of this dish is mainly,...kiam chai (salted mustard green)...vegetables...meat, mushroom....etc. Taste sour, salty & spicy

If you want it to cook the best kiam chai boey...bring on the gabbage,...erh...leftovers. 

The best part of an ideal kiam chai boey is when you start adding in a bit of this & a bit of that...all the leftovers from Too Tor T'ng, Lobak, Jiu Hu Char, Chap Chai....and whatever you can grab hold of....and it will be the best of the best !....Trust me !

But in this post,...erh...I will only show you the decent one !

So, check out the recipe !...

Preparation; Wash & cut all the ingredients...tomato, carrot, onion, garlic, corn, mustard green, kiam chai (salted mustard green), ginger, dried chilli (soaked) and lemongrass (bruised)

Preparation; Halve the straw mushroom, abalone mushroom, shitake mushroom (soaked), wash & blanch the pork leg. Cut the roast pork into smaller chunks.

Heat up the pot, add in the oil and fry the pork leg for 3-5min. Throw in the vegetables, mushrooms and pour in 2 cups of water(enough to cover all the ingredients) in the pot and let it come to a boil.

Once boiled, turn down the heat and let it simmer for approximately 2hrs. Add in salt, pepper & sugar, to taste.

Well,...the preparation might take some time, but the cooking part is easy...right !

Another thing about this dish,....never cook this without the...Sambal Belachan !

Serving for 5 paxs


80g Sour Plum
5g Dried Chilli, soaked
20g Lemongrass, bruised
20g Ginger
30g Garlic
100g Onion, cut into cubes
100g Corn
150g Carrot, cut into cube
120g Tomato
500g Mustard Green
400g Salted Mustard Green, soaked
80g Abalone Mushroom
5g Shitake Mushroom, soaked
100g Straw Mushroom
500g Pork Leg
400g Roast Pork
600ml Water
1tsp Salt, to taste
1tbsp Sugar, to taste
1/2tsp Pepper
1 Nutmeg Seed

July 18, 2009

Sweet Potato Bun

Hmmm,...Alien !????

Cute right ?

Mmmm,...there's more than one !....is this an alien invasion ?

Not really, but....this is Sweet Potato Bun invasion ! ? The kids will definitely love this cute sweet potato bun....and it's pretty easy to make.

Make the dough; Mix 1 tsp yeast, 1 tbsp flour & 2 tbsp sugar into the luke water and leave it aside for 10 minutes. The yeast mixture is then ready.

In a separate bowl add in the flour, sweet potatoes, baking powder, sugar, oil and mix well. Make a well in the centre. Pour in the yeast mixture and mix lightly. Bit by bit pour in the water, mix and work it into a dough. Knead dough for about 20min and leave aside for 1hour, or till bloated/doubled in size.

Once you shape it into an alien to be,...bun or pau,...let it rest for 15min. Remember to insert the raisin.

Steam it for approximately 10min....Done ! 

Kids will love this for sure. Try this !

200g Sweet Potatoes, boiled
500g Flour
1/2tsp Baking Powder
3tbsp Oil
200ml Water
1tbsp Sugar
1tsp Yeast
2tbsp Water

Kari Kay Pau (Curry Chicken Bun)

Nyonyachef & Nyonya mum Xploring...Kari Kay Pau !

I was amazed for the first time when somebody told me that the rest area in Tapah has a nice Curry Chicken Bun....Huh ? The only pau that i know is Tai Pau or Char Siew Pau, something not common to me &..it's at the highway.

I used to buy for my mom to try, quite ok,....but the standard deteriorated over the years.

Well,....my motto....you like it...you xplore !

Make the fillings;
Blend the dried chilli, turmeric, shallots, garlic, belachan, fennel, coriander seed & cumin. Heat the oil, saute the spice paste for approximately 10min or till fragrant. Add in the pre-boiled potatoes & chicken. Simmer till the chicken & potatoes are cooked. Salt & sugar to taste. (Optional, add in coconut milk)

Make the dough;
Mix 1 tsp yeast, 1 tbsp all purpose flour & 2 tbsp sugar into the luke water and leave it aside for 10 minutes. The yeast mixture is then ready. In a separate bowl add in the flour, baking powder, salt, sugar, oil(optional, you can use shortening) and mix well. Make a well in the centre. Pour in the yeast mixture and mix lightly. Bit by bit pour in the water, mix and work it into a dough. Knead dough for about 20min and leave aside for 1hour, or till bloated/doubled in size.

Wrap the pau;
Cut the dough into smaller pieces & then flatten dough by rolling it out, put the fillings in the centre and bring up the sides to seal.

Once you shape it into a pau, place it on a piece of grease-proof paper then let it rest for 15min. Steam it for about 10min.

Not bad at all....The rules of the game !..Knead the dough long enough !..Let it rest !...Add in more fillings !

To fix up a 3hrs non-stop...authentic/typical dish is not a big deal to Nyonyachef,....but anything got to do with pastry/bakery...somehow, I was drained out. I have to say...I really have to salute to all the bakers....for being able to maintain their precision & perfection.

500g All Purpose Flour
1/2tsp Baking Powder
3tbsp Oil
1tsp Salt
300ml Water

1tbsp Sugar
1tsp Yeast
2tbsp Water

15g (8) Dried chilli, soaked
100g (10)Shallot
10g Garlic
10g Belachan, toasted
10g Turmeric
5g Coriander Seed
1/2tsp Cumin
1/2tsp Fennel
300g Chicken Breast, cut into cubes
200g Potatoes, cut into cubes
1tsp Salt & Sugar

July 5, 2009

Nyonyachef Xplore foreign, exotic,...weird food

Beside travelling, cooking & eating....fixing up some snacks in between....I like to xplore some foreign food too.

As I was going through my kitchen,..to my surprise...this is what I found....LOST & FOUND in some corners of my kitchen...Mmmm....these are what I have in my kitchen....either foreign, exotic or....weird !???

What the....

Sausage from Holland ! Expiry date 27/07/09....! ? I wonder it's for who ?

I already have mine !....a foot long !

Can somebody come forward and claim this ?....foreign !

What else....?

I found 5 pieces of SeaHorse swimming in one corner of the cabinet !

...can't remember how they got there, when they got there too...?

SeaHorse from Guangzhou

Erhh....how to cook them ?....exotic !?

As I was going through my fridge.....

...found one pair of big huge thing stucked,...occupying one corner of my fridge !

It's written there a....PAIR OF BREAST !..What breast ?

Turkey from New York...? ok..so it's a pair of breast !

Tequila Lime marinated turkey breast...weird ?!....foreign ?!

This is definitely foreign to nyonyachef !


Fins from Xiamen, China ?....shark fins ? Looks more like "fei chow yee" or tilapia fins !

What am I going to do with it ? Weird !

It's getting weird....

Huh !.....looks like a piece of rotten wood

Crocodile meat from Bangkok....haha...exotic !

Looks like guni sack !

Tea from Brazil ? Fill up the tea in the mug, add hot water & use the metal straw to drink !

Seems like anyone in Brazil carries that on the road side slurping away....like us with a cup of coffeebean walking down the street.....Foreign ?

Product of Malaysia

They claimed this is the artificial abalone 1/3 the price of the real thing....but in other country ie...HK, they are charging a premium price for it. Time to come this is going to be an expensive food.

Seek out...enjoy while we can !

....foreign What's this ?

Honey..my dear ?

Cooking oil ?!!...Nah....home made roast pork oil...lard ?...the remaining of it !

Cool...Exotic ?...Weird ?...or foreign ?..,but it's tasty

Some of the high prestige chinese restaurant is using the pork oil to garnish the steam rice.


When & How...the heck this got to my kitchen ?!

Local beer from Zambia....foreign ! Mmm...Zambia produces beer ?

What else is new ?

Caviar !...my favorite....all the way from Russia

The highest rank of caviar rated in the world...."Sturia Caviar"

You will be paying approximately €85 per can !...The most exclusive stuff !....foreign !

Well, this is what I have in my kitchen...glutton or not...tell me how to dispose all this...

Pan Mee

Xplore & eat is my motto. You try,...you like it,....you do it !

In Penang I seldom see this dish,...or maybe I didn't really fancy, well,....maybe coz my favorite is always....spicy, sour, pungent....like Assam Laksa

I first experienced this dish from a Hakka mixed Teochew home cooking....it really open up my eyes at that moment.

Then only in KL I found this dish is everywhere.....worth xploring !

Make the dough: Flour, egg, pinch of salt, few drops of water,...and knead it

Preparation: Garlic, & chilli padi (chopped finely), shallot & mushroom (sliced into strips), minced pork, mani chai/sweet leaf, anchovies (put in the oven for 10 min or till golden brown)

Optional...you can also deep fry the anchovies

Add it some oil in the pot and saute the garlic & shallot slightly brown,...then fry the minced pork & mushroom for 3 min.

Add it chicken stock and bring to a boil. Tear the dough into 1 inch size & throw into the boiling stock...add in the mani chai/sweet leave let it boiled for another 3-5 min, or till cooked.

Serve with anchovies, a dash of pepper....& shallot crisps

For the sauce; mixture of garlic & chilli padi (chopped extra fine), lime juice & soy sauce.

Aiyah, I left out the black fungus !....forgot to buy !

Serving for 4 paxs

200g Flour
1/2 tsp Salt
1 Egg
5 tbsp Water, or just enough to mix the dough

200g Minced Pork
100g Anchovies
50g Mani Chai/Sweet Leaves
80g Garlic, chopped
50g Shallots, sliced into strips
30g Shitake Mushroom, sliced into strips
1.5L Chicken stock
1tsp Salt, to taste
1tsp Pepper, to taste

2tsp Lime juice
2tbsp Soy sauce
30g Garlic, chopped finely
20g Chilli Padi, chopped finely

July 4, 2009

Tau Eu Bak (Braised Pork in Soy Sauce)

A common dish among the meat lovers, sometimes you wander why some have beancurd puff, potatoes, mushroom, some even with sea cucumber,...I have tasted many versions.

Which is the right version or the original one ?!.what can I say..how you like yours to be ! 

My mom &
 all the aunties used to cook this very often when I was young,

mom's home cooked food !

I always like mine with intestines, potatoes & lots of garlic...so check out the recipe

Cut and rinse the pork belly, intestines (rub with salt and boiled it for 5 min), potatoes (peeled) and boiled the eggs.

Then marinate the pork belly with garlic(with skin), star anise, cinnamon, peppercorns, 5spice powder, salt, sugar, soy sauce & dark soy sauce. Let it rest for 3hr. Ideally, over night will be the best.  

Heat up the pot, throw in all the marinated ingredients and fry it for 5min.

Add in water, potatoes, and bring it to a boil. Turn down the fire and let it simmer for 60min.

Remember to add in your eggs,...just let it simmer for another 10 min.

I wander why my mom kept feeding me with this dish,...it's like every fortnightly...? Healthy? Tasty?....perhaps it's easy to cater for both adults & children. Potatoes, meat, eggs...good for the growing up....& children will love the sweet gravy, but I hated the intestines those days. 

Try it who knows your kid might like it...

Serving for 4 paxs

500g Pork Belly

50g Intestines, rub with salt & boil
2 Eggs, hardboiled
200g Potatoes, cut into cubes
1/2 tsp 5Spice Powder
1/2 tsp Pepper
1/2 tsp Salt
1 tbsp Sugar
2 tbsp Soy Sauce
2 tbsp Dark Soy Sauce
2 pcs Star Anise
1 pc Cinnamon
15 Peppercorns
50g Garlic
400ml Water